Step 1

Combine the raisins, chopped figs and brandy or rum in a small saucepan and cook over low heat for 3 minutes. (See microwave tip 1.) Remove from heat.

Step 2

Preheat oven to 160°C.

Step 3

Lightly grease 16 individual brioche pans or 16 medium (80mls or 1/3 cup capacity) muffin pans with the melted butter or margarine.

Step 4

Sift together the plain flour, baking powder, cinnamon and mixed spice into a large bowl. Stir in the mixed peel, pine nuts and 100g of the chopped chocolate. Combine honey butter and remaining 150g of the chocolate in a small saucepan and stir over medium heat until butter and chocolate are melted and mixture is well combined. (See microwave tip 2.)

Step 5

Remove from heat and stir in the apple sauce and the raisin and fig mixture. Make a well in the centre of the dry ingredients, add the honey mixture and stir with a wooden spoon until well combined. Spoon into prepared pans and bake in preheated oven for 25-30 minutes or until just cooked and a skewer inserted into the centre of one of the cakes comes out clean. Stand in pans for 5-10 minutes before turning onto a wire rack to cool.

Step 6

To decorate, heat the jam in a small saucepan over medium heat until warm. (See microwave tip 3.) Remove from heat and brush the jam over the tops of cakes. Decorate with extra figs and pine nuts and brush generously with the remaining jam. Stand until set. Store at room temperature in an airtight container for up to 5 days. Package them on the day of giving.